I don't believe I've ever used US-04, but I have noticed over the past couple of years that I get a tart/sour flavor when I use dry yeast.
From my tasting notes, I have had this flavor with US-05, Nottingham and Windsor (IIRC).
For the time being, I'm moving away from dry yeast as much as possible.
There are a couple other threads on the tart flavor.
On the flip side, I know that many many people use dry yeast and don't get this flavor.